Pickled Shrimp (prepare 2 days before serving for best results)

Place water in a stock pot. Squeeze the juice of 2 lemons into the water and add the remains of the lemons as well.
Add the closed Zatarain’s® Crawfish, Shrimp and Crab Boil bag, 2 bay leaves and 5 Tbsp. kosher salt. Bring to boil.
Add Louisiana Shrimp and bring back to boil; then shut heat off. Add ice to shock and cool shrimp completely.
Once cooled, strain and remove the boil-in-bag, bay leaves and lemons.
In a large bowl, combine vinegar, coriander, mustard seed, celery seed, 2 quartered lemons, dill, capers, onion, garlic, salt, peppercorns, sugar and red pepper flakes; mix. (If brine is too salty, add a pinch more sugar.)
Add shrimp; mix thoroughly. Place shrimp and brine in a closed container, making sure liquid is covering the shrimp. Store refrigerated until needed.

Deviled Eggs

Bring eggs to a boil with 2 ounces of kosher salt. Boil until done, then shock eggs under cold water.
Remove shells and cut eggs lengthwise in half; remove yolks and place them in a separate bowl. Crush the egg yolks with a fork until crumbly.
Add mayonnaise, salt, pepper, a pinch of cayenne, dry mustard and a dash of Crystal® Hot Sauce, according to taste. (Be sure not to add too much mayonnaise; deviling mixture should be somewhat thick so it holds up later inside the egg whites.) Mix ingredients together until light and fluffy.
Fold Louisiana Blue Crabmeat into mixture. When well-mixed, stuff mixture into the hollowed-out egg whites.

Assembly

Place 1 Pickled Shrimp and 1 Deviled Egg half on a light bed of microgreens; serve.